If you all have not tried Jennifer Eloff's new recipe for her low-carb gluten free bread yet, you sure need to go to her blog site and look in the right hand column, scroll down and you'll see the link to the recipe. I made this today and it is sooooo good. Tastes like real bread and I imagine it's even better toasted. One recipe makes 30 slices of bread. I could not believe how good it was. No yucky aftertaste...just really excellent taste. I cannot wait for the new cookbook Low Carbing Among Friends by Jennifer in collaboration with several other talented low-carb friends. I already have my order in. I've tried so many low-carb bread recipes only to be so disappointed and throw the batch in the garbage. This recipe is going to save my life.

__________________
Linda
"God is good...all the time!!"

For the eyes of the LORD run to and fro throughout the whole earth, to show himself strong in the behalf of them whose heart is perfect toward him. (2 Chr 16:9 KJV)

Last edited by lgpars; 10-24-2011 at 03:53 PM..
Reason: Correct the title to Gluten-Free Bread

Great for sandwiches (nuke refrigerated slices 12 seconds), but even more wonderful toasted in a regular toaster or on the barbecue. It has the characteristics of an English muffin where it has a more absorbent surface (cut side) for butter and peanut butter, low-sugar jam or a little honey and cheese. You can even make grilled cheese sandwiches (butter cut sides facing outside). This recipe is in the cookbook Low-Carbing Among Friends.

Drop batter in huge blobs on the foil. Take a large piece of plastic wrap and press out the batter to fill the cookie sheet evenly. Keep picking the plastic up and moving it around as needed to squish the batter. Once the whole cookie sheet is covered, use the back of a large spoon to make sure it is as even as possible. (If you wear glasses for reading, I recommend wearing them.) Bake approximately 25 minutes, or until browning on top. Divide the bread into 5 (for the longer side) x 3 sections. The bread will be about the same size as a standard piece of bread. Slice each piece into 2 slices of the same size as the original piece (just thinner) with a large serrated bread knife.

Helpful Hints: For the barbecue, we butter the bread on the cut sides, place thinly sliced tomato, thinly sliced onion and cheese on one unbuttered side and top with the other half, buttered side to the outside. Place above or on the grill, depending on your barbecue towards the end of the time it takes to barbecue the meat. Close lid and check on them frequently. Use a flat, metal lifter to turn very carefully, supporting the top with your hand, to do other side. Sometimes I add some roasted chicken (and bacon done on the grill) and mayonnaise and that makes a meal on its own. Place the slices of bread in an airtight container in the refrigerator; lasts 2 weeks. Freeze for longer storage.

Almond flour versus almond meal produces slight differences. Since my husband is merely intolerant of gluten, we use the garden variety oat flour by Arrowhead Mills. Gluten contamination is apparently minimal. This recipe is in the cookbook, Low-Carbing Among Friends.

In large bowl, combine almond flour, OR almond meal, oat flour (if you are intolerant to gluten-free oat flour then substitute some other gluten-free flour), coconut flour and xanthan gum. In container with airtight lid, place bake mix and shake the container well to combine. When measuring oat flour (not necessary with the other ingredients) into measuring cup, make sure to tap the cup on the counter top and fill to the top to get the correct yield for the bake mix. Keep bake mix at room temperature for up to one month or freeze for much longer storage.

Instructions: Substitute 1/4 cup (60 mL) additional bake mix when substituting for 1 cup (250 mL) or more than 1 cup (250 mL) flour in recipes and use 2 tbsp (30 mL) more if substituting for less than 1 cup (250 mL). Always begin by adding an extra egg in muffins, cakes, coffeecakes and loaves (except for cookies usually as it changes the texture) and withholding about half the liquid/wet/fat ingredients and adding in as necessary. If the batter after processing at least a minute is still very thick, add more of the liquid ingredients and if accidentally the batter ends up too sloppy, then add a little more bake mix. If all the liquid has been used and the batter is still stiff, add another egg and another if necessary. Baking experience will be helpful. Coconut flour needs eggs.

This bake mix is great in muffins, loaves, cookies, donuts, coffeecakes, many cakes, pie crusts and a few other specialized applications, but will not be suitable for all applications, nor for most yeast applications. Xanthan gum has gluten-like properties and it binds ingredients together preventing crumbly outcomes.

My Alternate Bake Mixes (not gluten-free): When substituting the Splendid Gluten-Free bake mix for some of my other bake mixes, 2 tbsp (30 mL) to 1/4 cup (60 mL) more bake mix may be required depending on if one is replacing less than 1 cup (250 mL) or 1 cup (250 mL) or more (last 2, latter amount). Follow the same rules above. It is convenient to double or triple this bake mix. See blog post on this recipe for more information or updates: low-carb-news.blogspot.com

Jennifer's GF-LC Bake Mix is FABULOUS! I have been using it in different applications and I am truly impressed with how well it works in muffins, cakes, quick breads and pancakes. Can't wait for it to arrive!!!

Thanks, Donna. It's a relief to have found a low-carb bake mix that works well, and that is also gluten-free. Tall order! Thanks for encouraging me to find a nice bake mix for us all - and also for all that initial testing you did along with me.

Esther, I don't really know what to say other than I have heard that people use
yogurt cheese as a substitute for cream cheese. Surely it is not as solid as cream cheese? I would think there would be a difference in the baked product. You many need less of your yogurt cheese, so I would withhold some - the batter needs to be moist but thickish, if I recall; fun to squish it out underneath the plastic wrap! LOL Sorry you can't have dairy. That's a tough one!

If you aren't gluten-free, try her whole grain bread recipe. It is the best I have ever tried! I was not going to believe that it was 2 g carbs per slice until I saw that it rose to the ceiling and made 2 loaves of the lightest and best low carb bread I have ever tasted!
Thanks Jennifer, for all of your work and sharing. Now that I cannot do almonds any more (kidney stones), I am back to wheat gluten and oat flour -- thank goodness, I do not react to VWG.

Good grief, Donna! I just Googled it and there are fifty million sizes for cookie sheets, it seems. I had no idea! I've had mine for donkeys years. When it got so dirty, my sweet father-in-law scrubbed it and scrubbed it until it almost looked new!

Thanks Jennifer! Just as I was making astounding almond chocolate cake, fudgy bean cake, and growing wonderful greens in my garden, I find I have to go off all nuts and seeds (except pumpkin seeds), CHOCOLATE, all dark green leafy vegetables, all beans, berries such as blueberries and raspberries, and oddly, celery. (Oh, did I say CHOCOLATE?) So now I'm down to pumpkin seeds as my only seed/nut contribution to use in bake mixes. I will try your bake mix with pumpkin seed meal or flour to replace almonds. Let's see how that works out.

Good grief, Donna! I just Googled it and there are fifty million sizes for cookie sheets, it seems. I had no idea! I've had mine for donkeys years. When it got so dirty, my sweet father-in-law scrubbed it and scrubbed it until it almost looked new!

Sorry for the delay. It's so lovely and sunny outside that Smiley (my adopted doggie) and I had to take a little break to enjoy it.

No wonder!!! I was using my largest cookie pan and it is only 11 x 17. Next time, I think I'll just use TWO mid sized pans which are 10 x 15. Sheesh! The slices came out smaller than what you had on the website and they were VERY puffy. Now I understand... And I think including the pan size in the recipe is a great idea!

Your weather sounds delightful! Smiley is lucky to have such a thoughtful mistress. He looks like a very happy puppy

Could I look more silly? My only excuse is my brain is a bit fried! I am somewhat distracted. I have maybe 4 or 5 days of work left on my cookbook (doing the page referencing and Index), but I'll admit lately I've been quite stressed out from time to time. So with my fried brain, I went and stood in the sun for 10 minutes and fried it some more before measuring.

The COOKIE SHEET SIZE = 11 X 17 INCHES

I am so sorry! I was using a ruler that said 12 inches (but remember I called it teeny tiny?) - geesh - it started at 4 inches (broken ruler!) and for some very odd reason (fried brain?), I simply didn't think at all.

Donna, it's a little counterintuitive when you have to cut the bread because you're thinking you need to get the same size as sandwich bread. Just follow the directions exactly. It's one big flat piece, right? Then you take the looong side and cut into 5 divisions and then the short side, you cut into 3 divisions. Now you can finally see the size! It will be a bit puffy - so now you take each individual slice and slice that into two to make roughly the same size as sandwich bread. It will be thin but it tastes better that way and toasts better. Now you have 30 slices of bread! I have some more pics on my blog - you know where I make toasted cheese or where we do it on the barbie as a sandwich with cheese, onion and tomato (ever tried that?). Delicious! This is a hold over family tradition (Ian's family) from the olden days when I grew up in South Africa.

Do you want to know something funny?! After a good night's sleep, I was lying awake at around 5:30 am and my thoughts went first to my interview with Jimmy Moore later in the morning and then to this thread and suddenly I remembered my small ruler - and then the penny dropped! Wow, talk about doing about something stupid.....waah!